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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: jimmyg
Servings: 4
¼ pound pancetta or bulk bacon, cubed in ¼ inch pieces, optional
½ onions, diced
2 stalks celery, diced
2 carrots, grated
2 to 3 pounds equal parts of bulk Italian sausage, beef, and ground veal
½ pound chicken livers that have been chopped, optional
1 can tomato paste
½ cup red wine, marsala or sweet vermouth works the best
4 cups beef broth
2 tablespoons thyme
salt, seasoning as you go
pepper
In a large pot, heat some olive oil over a medium heat and add the pancetta if using and the meats and liver and cook till brown. Once browned drain off any fat or liquids from the pan remove the meats from the pan. Add in the veggies to the pot and cook for 8 minutes till soft. Then add the tomato paste and meat back into the pan. Add in the wine and cook till it evaporates. Add your beef broth and cook for about 35 minutes or until thick and add the thyme. Check the seasoning for salt and pepper. This is perfect with rigatoni or large shells (conchietta) add a little pecorino. Bada Bing, perfect.